Anzac biscuits are a classic Australian cookie, well known and loved by all. In this version, a little bit of ground ginger is added for warmth and flavor. Feel free to omit the ground ginger for the original version.
1cuprolled oats(not instant type)
Preheat oven 170C/325F. Line two large baking trays with non stick paper.
In a pan melt butter and golden syrup.
Stir to combine. In a large bowl, combine oats, flour, coconut, brown sugar and ground ginger.
Mix the bicarb with 2 tablespoons of boiling water and then pour into the butter mixture stirring well. It should foam. Pour the foaming butter into the oats/flour mixture, mix well.
Roll spoonfuls of the mixture into balls, place on lined baking trays and press down with a fork.
Bake for 15-20 minutes until golden brown. Watch them, they burn easily so if your oven runs hot, reduce the temp a little and bake for longer for that crispy biscuit.
Cool on wire racks and store in an airtight container.
ground ginger can be omitted to create the original Anzac cookie